Sous Chef

What is this kitchen looking for? A Sous Chef with the leadership and technical depth to share the running of a busy multi-venue operation inside a premium Queenstown hotel that is mid-transformation. The job is permanent and full-time, at least 40 hours weekly, in Queenstown, New Zealand. AEWV (Accredited Employer Work Visa) sponsorship is available for the right candidate, with New Zealand residents and overseas applicants who meet the requirements both invited to apply.

From a recruiter's seat, the strongest applications show hands-on control of several outlets at once, steady culinary standards under pressure and a record of developing cooks.

Tailor your CV to the duties listed below rather than sending a generic one: lead with your multi-venue experience, name your Cookery Level 4 or equivalent if you hold it, and mention your Food Safety certificate. If yours needs work, shape a tailored CV using Build AI CV before you apply.

• Direct food production across every outlet the hotel kitchen serves and give final approval on all food going out.
• Hold the brigade to the highest culinary standards at every sitting.
• Review and fix prep, rotation and mise en place so all sections and staff are ready for service before the first cover arrives.
• Watch rosters for gaps, delegate to chefs at a lower grade, and prepare, cook or serve on any section when required.
• Protect food cost results through smart stock rotation, correct ordering and well-managed par levels, keeping waste and spoilage down.
• Hire, train and develop kitchen staff to raise output and build a harmonious, high-performing culture.
• Run a clean, safe and hygienic kitchen that meets WHS guidelines, food safety standards and the hotel's grooming requirements.
• Work hand in hand with the F&B Manager, outlet supervisors and front-of-house teams so all venues operate smoothly together.

• A relevant trade qualification is a must (a Certificate in Cookery Level 4 or equivalent, for instance); otherwise, a minimum of three years' relevant experience working as a Sous Chef or senior chef in a comparable kitchen.
• Proven track record managing kitchen operations for multiple outlets in a premium hotel or restaurant setting.
• Strong technical cooking skills, with the ability to keep culinary standards high consistently, service after service.
• Demonstrated ability to lead, train and develop kitchen teams and to manage day-to-day kitchen operations with confidence.
• Solid understanding of food cost management, stock control and kitchen financial targets.
• A current Food Safety certificate, full working knowledge of WHS requirements in a commercial kitchen, and flexibility to work rotating rosters across evenings, weekends and public holidays.